This classic curry is an easy low-effort, high reward, one-pot meal prep. Use plenty of peas to make it a one-pot recipe. Cook once and eat all week!

Time: 3/5
Depends on batch size – it takes time to bring frozen peas up to temperature.

Effort: 2/5
No marinade, no problem. Ground meat and frozen peas make prep a breeze.

No Lamb, No Problem

I love Indian food, but I don’t meal prep it often because the missus gets tired of it after a portion or two. The last time I made Indian food at home was probably my Chicken Tikka Masala – and the Chicken Tikka Flatbread Pizza that followed. Which were both way too long ago. My cravings grow and grow.

Imagine my delight when she has to spend a week out of town. Finally, a chance to cook curry and kebabs to my heart’s desire! Yet, my enthusiasm is still no match for my desire to spend the minimal amount of effort necessary for a good-enough meal. After all, I’m a Certified Lazy Bugger (TM) who would min-max his meal prep by marinating chicken thighs in nothing but barbecue sauce, or straight hot sauce.

Eventually, I decided to make a Keema Matar with some ground beef that I scored on sale. The peas in this recipe are also great because they can lower the cost by substituting for some of the animal protein, all while being a source of fiber which makes this dish a one-pan (plus one-rice-cooker) meal prep.

Granted, it feels like sacrilege to make an Indian dish with beef. The country is majority Hindu after all, and aren’t cows revered by that religion? Turns out, the ban on beef wasn’t always present, and some ancient texts don’t make any fuss about eating the meat of a cow at all.

That’s fortunate, because I wouldn’t be able to find ground lamb at the stores where I live. Although that’s the only reason why I’m making Keema Matar with beef – I’m sure it would be delicious with lamb.

Enough talk. Onwards, to a low-effort, high yield and nutrient-packed meal prep!

Posts since the last recipe that was actually served with rice: 0

Dramatis Personae

Served 7.

• 1kg ground beef, 85% lean
• 1kg frozen peas
• 1 medium onion
• A few fresh chilis
• 2 tbsps garlic paste
• 2 tbsps ginger paste
• 1 tbsp tomato paste
• 2 tbsps plain yogurt
• 2 tsps salt
• 2 tsps Garam Masala 
• 2 tsps Kashmirilal
• 2 tsps turmeric
• 2 tsps cumin
• 2 tsps coriander

Executive summary

1. Ready the spice mix. Finely dice the onion and the fresh chili. Start the rice.
2. In a skillet on high heat, sauté the onion, garlic paste, ginger paste and chili until fragrant.
3. Add ground beef, break it up, and brown it.
4. Make a well in the skillet. Add the garlic and ginger paste, spices and tomato paste. Sauté until fragrant.
5. Add frozen peas. Mix everything in the skillet, add a bit of water, and bring to a simmer.
6. Cover the skillet, and simmer for about 10 minutes, until the peas are warmed through.
7. Stir in the yogurt, and serve over rice.

Play by Play

Not quite a full mise en place, but it’s much easier going forward to have everything ready.

It’s go time. Get the beef in before the garlic burns, so the heat goes into browning the beef instead.

Things are smelling better and better. Once the peas are in, we’re on the home stretch.

Here’s where I added a bit of water, stirred everything together and let things simmer for a while with the lid on. All I need to do is to warm the peas through.

Aaand I’m done! Taste and adjust for seasoning at this point, then plate up and serve.

Dinner is served! I feel warm from the Garam Masala, but also from knowing that I’m going to eat well all week.

I just want to show off my tomato salad because it turned out so well. Nothing more than ripe tomatoes, a pinch of mixed dried herbs, rice wine vinegar, and a little squirt of fish sauce to bring out the umami. It’s really nice to have something cool and fresh to refresh the palate in between bites of strong curry.

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